take everything I say with a hint of garlic, ginger, spring onions and a dash of soy sauce

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@northskitchenyeti
take everything I say with a hint of garlic, ginger, spring onions and a dash of soy sauce
if you’re craving chocolate muffins after the olympic muffin man videos, jordan the stallion on tiktok has the recipe for you
I love Josh’s anti-classism so much. I grew up in a single parent household that didn’t have time/the ability to cook. I taught myself as an adult and ended up loving it. I cook with this stuff a lot. Shit, the RealLemon juice ends up in a lot of my cocktails. Sure, I like fancy ingredients when I can afford them and I have things I get picky about using - but I have bad hands, mincing garlic is painful as fuck. There’s a lot to be said for knowing how to work with what you have. Don’t shame people for trying, don’t shame people for feeding their families things that they enjoy.
if you are only a good cook if you have access to premium ingredients at whole foods or above prices then you arent really a good cook
WTF (where's the feta?)
LMFAO (love my feta and olives)
make chocolate chip cookies
all purpose flour
baking soda
salt
softened butter
granulated sugar
brown sugar
vanilla extract
egg
chocolate chips
gravel from the driveway wait why is this an option wait dont pick this one
how long should it bake
+1 minute
-1 minute
and at what temperature
+10°f
-10°f
shoutout to rice i love you rice i will always love you rice
Freezing does not kill bacteria. Freezing does not kill mold. I am going to commit violence the next time I see advice about how freezing jeans kills the bacteria and deodorizes them or freezing moldy books kills the mold or whatever the fuck else gets passed around.
Mold and bacteria go dormant in freezing temperatures, that’s it. A few cells will die but not enough to matter at all.
I didn’t sacrifice skin to the minus eighty fucking degrees celsius freezer storing live bacteria and yeast cultures for this. I have bacteria in my home freezer right now! It’s yogurt! I will use it to make more yogurt! I have fungi in there too! It’s bread yeast! Please do not freeze a moldy book unless you are preserving the live mold for scientific research!
Ok I haven't tried this yet so I don't know if its right and I don't have any advice, but it sounds like it'd be pretty close. I wanted to remember to AND I wanted to save the recipe so here, it's the first one I found and it's from Japanese Cooking 101
If anyone makes this, please let us all know how it went
Ingredients
1 cup cake flour
1/2 tsp baking powder
1/8 tsp salt
5 eggs
3/4 cup sugar
2 tsp vanilla extract
1/3 cup water
1/4 cup oil
Instructions
Sift cake flour, baking powder and salt together a couple of times.
Separate egg whites and yolks.
In a bowl of stand mixer, beat yolks 1/4 cup sugar, vanilla, water and oil together for a minute. Add flour mixture and whip at high speed for a minute. Set aside.
In a clean bowl, beat egg whites adding 1/2 cup sugar in 3 parts until medium to hard peak.
Fold in 1/4 meringue to yolk mixture. Then add rest of meringue and mix, taking care not to deflate foam.
Pour the cake batter into the bowl of the rice cooker. If your cooker has a Cake mode, use that and follow the appliance’s instructions.
If it doesn’t, cook the batter using the regular white-rice setting. When the cycle finishes, run the same setting once more.If the cooker won’t start a second cycle right away, close the lid and let it rest for about 15 minutes to cool down the cooker slightly, then start the cycle again.
Turn the bowl up side down on a cooling rack. No need to remove the cake at this point. When cooled completely, remove the cake from the bowl.
You think? Let’s test that then!
First, you gotta get a cool cup. I got this one from a thrift store for a very affordable price. But if you can’t find one, a standard clear cup or jar should suffice
Now, you don’t need a decal, but I recommend it because they’re cool. I just got some sticker vinyl, traced and cut out the Wii logo and some stars
Now for the drink!!
Start by making or buying jelly. If you make it, you should do so a few hours before you intend to make the drinks, as it will need time to set. You can find jelly at most any grocery store.
Get your cup and add ice and jelly. You should cut the jelly into small pieces or use cookie cutters to make fun shapes. I recommend you don’t add quite all of the jelly, as you’ll need some for the top later
Next, add your flavoring syrup of choice, I recommend blue raspberry or melon. You should be able to find them at any restaurant supply store
Then, add carbonated water. Flavored sparkling waters also work fine, as they don’t taste like much. You should be able to find some at any store that sells drinks.
Next add Calpico, this is technically optional, but it tastes way better with it, so it’d highly recommend it. You can get it at practically any Asian market, or normal market if you live in Asia
Now, add some ice cream, or something of the sort, I use vanilla.
After that, you can top it with some whipped cream, jelly shapes, cherries, really anything!!
I would also recommend using a straw to drink it, because you will need to mix it up a bit. but you can’t really mix it before hand, because it will ruin the cool gradient affect
If anyone makes this, please rb with your results!! I wanna see!!
I'm absolutely in love with the way you formatted this. it's a little video gae side quest to collect ingredients for the Ultimate Wii Dink. that will put the status effect fixed on you dear player after you drink it.
at some point in your life you will be boiling fruit, water, sugar, and lemon juice in a pot to make a syrup or jam. the instructions will tell you to simmer for a certain amt of time. your timer will go off and you will look at the pot and go, "hm, this doesn't look thick enough. maybe i'll let it go for another 10 minutes." this is the devil speaking. it's only so liquid right now because it is at boiling point. it will thicken when it cools down. learn from the follies of my youth and do not let this happen to you
at some point in your life you will be making a sauce or a stew in which you need to add cornstarch to thicken it. and you will prepare a slurry of starch in cold water and think "this looks like way too little starch to thicken this amount of liquid." this is the devil speaking. cornstarch instantly polymerizes at 95°C and if you add too much it will turn into an impossibly thick goop.
at some point in your life you will be making some sort of cream based dessert that requires gelatin to thicken it. and you will soak some gelatin sheets in water and think "this is too few gelatin sheets for this amount of cream." this is the devil speaking. it will thicken in the fridge and if you add too much you will end up with milk jelly
at some point in your life you will be baking cookies. you will take the sheet out after twelve minutes as the recipe instructs and the cookies will still be glistening and soft. "these don't seem cooked enough," you will think to yourself, "i should place them back into the oven until their edges are nice and golden." this is the devil talking. this is how you get dry, overdone cookies. the cookies will continue to bake on the warm sheet for several more minutes and then harden up after sitting on a rack for a while. trust the process. trust the process.
you can trust
Ok*reduces you to a simmer* go rest for a while